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Bostonian Memorial Day = homemade lobster rolls

Homemade lobster roll
Homemade lobster roll
Natalie Tomaselli

There are many sales going on this weekend at local grocery stores ranging from traditional grill items to seafood and shellfish. If you are not in a situation where you can grill, why not make Boston favorite, lobster rolls, to celebrate. Shaw’s has lobsters on sale and two are more than enough for a couple. These lobster rolls are easy to make, taste great and are more than satisfying.


2- 1 ¼ lb live lobsters
2 celery stalks; sliced
Handful of both fresh dill and parsley; chopped
1 green onion; chopped
1 – 3 tablespoons of mayonnaise
1 – 2 teaspoons spicy brown mustard
Pepper and paprika
Dash of hot sauce (optional)
Sandwich rolls and butter

In a lobster pot boil water and add lobsters, steaming them for about seven minutes or until the shell is a deep red. Remove lobsters and place in a strainer to cool. While waiting for the lobster to cool, chop the celery, green onions, parsley and dill and place in a medium size bowl. Remove the meat from the lobster and chop pieces into large (about ½ inch) chunks and add to the bowl. Add the mayonnaise, spicy brown mustard, pepper, paprika and hot sauce and mix up. Place the bowl in the freezer to chill. Open the sandwich rolls and lightly butter both sides. Toast in a toaster oven until crisp and butter has melted. Line each roll with lettuce then add the lobster mix, stuffing each roll generously. 


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